Michael’s on Naples Torta di Mandorle (Almond Cake)

Today’s 5 star secret recipe is for a delicious almond cake served at Michael’s on Naples in Long Beach, California.  This yummy cake is rich, moist and just fabulous.  It can be made ahead of time, then plated and garnished before serving, perfect for a dinner party.

Michael’s on Naples serves fine Italian cuisine with an extensive wine list in a sophisticated setting.  After one bite of their authentic food, you’ll see why they are the best Italian restaurant in Long Beach.

If you’d like to try a different cake, we have a fantastic selection of cake recipes on our forum: Go Here


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New 5 Star Secret Recipe

Michael’s on Naples Torta di Mandorle (Almond Cake)
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1 cup (2 sticks) butter
2 tablespoons almond paste
1/2 cup sugar
1 teaspoon almond extract
6 eggs
1/2 cup plus 2 tablespoons (2 2/3 ounces) flour
Toasted sliced almonds, for garnish
Rosemary syrup

Heat the oven to 350 degrees. Grease 12 (3-ounce) ramekins.

Cream together the butter, almond paste and sugar until light and fluffy, 3 to 5 minutes. Add the extract, then add the eggs, one at a time, beating until each is fully incorporated. Fold in the sifted flour.

Divide the mixture among the ramekins, filling each two-thirds full.

Place the ramekins on a baking sheet (this may need to be done in batches), and bake until the cakes are set and a knife or toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool the cakes, still in the ramekins, on a rack.

Before serving, remove the cakes from the ramekins and top each cake with a little glaze and a sprinkling of toasted sliced almonds. Place each cake on a serving plate and garnish with the rosemary syrup.

Rosemary syrup:

1/2 cup of sugar
1/2 cup of water
1 sprig of rosemary
1/2 cup fresh basil leaves

In a small saucepan, simmer together the sugar, water and rosemary for 15 minutes. Remove from heat and cool.

In a separate saucepan, blanch the basil in boiling water until brightly colored, about 10 seconds. Strain the leaves and immediately place in a bowl of ice water to cool, then drain, squeezing out any excess water.

In a blender, combine the simple syrup and basil leaves and purée together. Strain through cheesecloth to remove any solids. This makes about one-half cup syrup, which will keep for up to 2 weeks, covered and refrigerated.


2 1/2 cups powdered sugar, sifted
1 teaspoon almond extract
2 to 5 tablespoons whole milk

In the bowl of a stand mixer, or in a large bowl using a hand mixer, whisk together the sugar, extract and milk to form a glaze. This makes a generous 1 cup glaze.

Serves 12

Source: LA Times

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